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PdfPrep the potatoes: Cut the russet potatoes into ½-inch slices, blanch them in boiling water for 10 to 12 minutes, and place them immediately into an ice bath.
Mix the meat: Combine the ground beef, beef chorizo, diced bell pepper, diced sweet onion, chopped parsley, mayonnaise, Dijon mustard, and garlicky seasoning in a bowl, then shape the mixture into small balls.
Assemble skewers: Stack a potato slice, a meat ball, and repeat until the skewer is full, ensuring that you start and end the skewer with a potato slice to hold everything securely.
Make the glaze: Melt the butter, bacon grease, parsley, garlicky seasoning, and minced garlic together in a small pan or container.
Cook: Place the skewers on a smoker, grill, or open fire at 350°F and cook for 35 to 40 minutes.
Glaze and serve: Brush the butter and bacon grease glaze liberally over the skewers during the final 10 to 15 minutes of cooking. Apply one final coat of glaze after removing them, let them rest for at least 10 minutes, and serve.